The Ultimate Keto Chicken Alfredo

I’ve created a rich and creamy keto-friendly Chicken Alfredo that swaps pasta for zucchini noodles or shirataki noodles, while keeping the indulgent flavor of classic Alfredo sauce. It’s comforting, low-carb, and perfect for satisfying cravings.

Why You’ll Love This Recipe

I love how this dish delivers all the creamy goodness of traditional Alfredo without the carbs. Tender chicken and silky sauce come together beautifully, and I feel indulgent yet still within my keto goals. It works as a cozy weeknight meal or date-night dish!

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs, cooked and sliced

• zucchini noodles (zoodles), shirataki noodles, or both

• unsalted butter

• garlic, minced

• heavy cream

• cream cheese

• freshly grated Parmesan cheese

• salt and freshly ground black pepper

• Italian seasoning or fresh parsley, chopped (optional garnish)

• optional: a pinch of nutmeg, red pepper flakes, or lemon zest

Directions

1. I heat a little butter or oil in a skillet over medium heat and sauté chicken slices until golden and warmed through. I remove and set aside.

2. In the same pan, I add butter and minced garlic, cooking until fragrant—about 30 seconds.

3. I stir in heavy cream and cream cheese, whisking until the cream cheese melts into a smooth base.

4. I add grated Parmesan and whisk gently, letting the sauce thicken for 2–3 minutes. I season with salt, pepper, and optional nutmeg or Italian seasoning.

5. I add zucchini noodles (or shirataki), tossing them into the sauce until well coated and heated through—about 2 minutes. If needed, I add a splash of water or more cream to loosen the sauce.

6. I return the chicken to the pan, tossing gently to combine and warm through.

7. I garnish with fresh parsley or a sprinkle of red pepper flakes before serving.

Servings and timing

This recipe serves about 2–3 people.

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: Around 20 minutes

Variations

• Veggie additions: I toss in sautéed mushrooms, spinach, or broccoli florets to add bulk and nutrition.

• Cheesy twist: I stir in shredded mozzarella or provolone for extra meltiness.

• Herb infusion: I add fresh basil, thyme, or rosemary for different flavor profiles.

• Cream replacement: I occasionally use half-and-half or coconut cream for a lighter or dairy-free version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I gently warm the dish in a skillet over low heat with a splash of heavy cream or broth to revive the sauce. Zucchini noodles hold up better than shirataki in the fridge, so I reheat them more carefully.

FAQs

Can I use pre-cooked chicken?

Yes—I often use rotisserie chicken or grilled leftovers. I just toss them in at the end to warm through.

How do I prevent the sauce from splitting?

I keep the heat moderate and whisk constantly when adding cream and cheese. If the sauce looks oily or grainy, I reduce heat and whisk in a bit of water or more cream.

Can I make this dairy-free?

Yes—I substitute coconut cream or cashew cream for heavy cream, and use dairy-free cream cheese and Parmesan alternatives.

What noodles work best?

Zucchini noodles stay firm and hold sauce beautifully. Shirataki noodles work, but I rinse and dry them well to reduce odor and moisture.

Is this dish meal-prep friendly?

It is! I pack chicken, sauce, and noodles separately to keep the zoodles from getting soggy—or I reheat the mix gently just before eating.

Conclusion

This ultimate keto Chicken Alfredo hits all the comfort-food notes—creamy, satisfying, and low-carb. I love how easy it is to prepare, how it fits keto-style eating, and how it feels indulgent without overindulging. It’s become a kitchen staple whenever I want big flavor on a keto plan.

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